This post was all ready to go for this morning, but due to the horrific weather conditions the broadband has only just started working again (1st world problems ehh…)!
We’re safe, the dog is safe and as I type this, the house is still dry. However with the stream exploding at the side of the house and the main river rising quickly, dry land is disappearing fast!
Anyway, on a brighter note I’ve made another store cupboard cake. I had lemons sitting in the fruit bowl that wouldn’t last much longer, and too much greek yogurt in the fridge! I decided to make a light fluffy lemon yogurt cake with a sugary lemon crust.
For the cake
250g unsalted butter
275g golden caster sugar
275g self-raising flour
a pinch of salt
1tsp vanilla extract
2 lemons, finely grated zest
Juice of 1/2- 1 lemon (depending on juice content!)
250g Greek yogurt, plus extra to serve
2tsp icing sugar
For the lemon drizzle
2 lemons, zest and juice
150g golden caster sugar
Butter and line the base and sides of a 23cm round, springform cake tin. Preheat the oven to gas 4, 180°C, fan 160°C.
Cream the butter and sugar together with an electric whisk until fluffy and light. Add the eggs, one by one, beating well between each addition.
Fold in the flour and salt to make a smooth batter. Fold in the vanilla extract, lemon zest and juice and 100g of the Greek yogurt.
Pour into the tin, smoothing the top and bake for 50 minutes to an hour, until golden and springy on top.
Spike the cake all over with a skewer.
Combine the lemon zest, juice and sugar for the drizzle and pour over the warmed cake.
Set aside to cool completely in the tin.
Stir the icing sugar into the remainin 150g Greek yogurt. Serve slices of cooled cake with spoonfuls of the sweetened yogurt.
I’m rushing to Angie’s for Fiesta Friday because the rain has made me late! Stay safe…